Vietnamese Inspired Slow Cooker Pulled Pork Banh Mi Style Sandwich
Prep time 35mins
Cook time 45mins
Serves or Makes: 4

Recipe Card



  • 2 1/2 pound chuck roast, chopped into 1.5 inch cubes
  • 2 1/2 tablespoons fish sauce
  • 1 tablespoon Chinese 5 Spice
  • 4 stocks of lemongrass, minced
  • 2 tablespoons finely chopped garlic
  • 3 tablespoons garlic, chopped

Soup Base:


  • 1 large white onion, chopped into quarters
  • 6 star anise pods
  • 3 tablespoons tomato paste
  • 2 tablespoons garlic, minced
  • 2/3 cup hoisin sauce, to taste.
  • 2 tablespoons sugar
  • Kosher Salt, to taste.
  • Black Pepper, to taste.
  • 5 large carrots, chopped into inch coins
  • 2 large sweet potatoes, chopped to large cubes
  • 3 tablespoons neutral oil

To Season:


  • 3 tablespoons fish sauce, to taste.
  • 4 teaspoon chicken bouillon


  • Step 1

    Combine all beef marinade ingredients with beef and let marinate in the fridge for 30mins-2 hrs.

  • Step 2

    Place the instant pot on sauté setting and heat oil in the pot.

  • Step 3

    Sear the marinated beef on all sides then remove, leaving juices in the pot.

  • Step 4

    Add in the tomato paste and aromatics from the soup base (onion, garlic), then once very fragrant add in the poison sauce, sugar, and salt/pepper.

  • Step 5

    Stir and let the onions sweat for another 4 mins, then add back in the seared beef.

  • Step 6

    Stir and combine soup base + beef, then add enough water to cover the contents and then an extra inch.

  • Step 7

    Pressure cook for 20 mins on high (or on the soup/stew setting)

  • Step 8

    Release the pressure, then add in the carrots + potatoes and pressure cook for another 7 mins.

  • Step 9

    Slow release again, and season to taste with a splash of fish sauce, chicken bouillon/salt/pepper

  • Step 10

    Serve with a French baguette, over rice, with noodles, or in a saucy little sandwich.